Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

Ingredients

Garlic Yogurt

½ cup plain yogurt (not Greek)

2 tablespoons finely chopped fresh mint

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon honey

1 garlic clove, finely grated

Kosher salt and freshly ground black pepper

Fritters and Assembly

2 small zucchini, ends trimmed

1 small russet potato, peeled

½ medium onion

2 teaspoons kosher salt, plus more

2 large eggs, beaten to blend

1 garlic clove, finely grated

½ teaspoon ground cumin

3 tablespoons finely chopped fresh parsley, plus more for serving

2 tablespoons finely chopped fresh mint, plus more for serving

Freshly ground black pepper

⅓ cup all-purpose flour

½ teaspoon baking powder

½ cup vegetable oil

Olive oil (for serving)

Instructions

Garlic Yogurt

Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.

Fritters and Assembly

Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30−40 minutes.

Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.